A tasty, full bodied risotto using the convenience of slow cooking.
4 1/2 cups low-sodium chicken broth
3/4 pound Piemonte Sausage – Bernie’s Sweet, Hot or Fennel and Hot Italian Sausage with casing removed.
3 Tablespoons water
5 Tablespoons Unsalted butter (separated)
1 small onion, cut into fine dice
1/2 cup dry white wine
2 cups arborio rice (14 ounces)
1/2 medium zucchini cut into half inch pieces
1/2 yellow summer squash cut into half inch pieces
1-2 teaspoons kosher salt (to taste)
5 cups baby spinach (5 ounces)
3/4 cup grated Parmigiano-Reggiano cheese (+ extra for topping)
Freshly ground black pepper
-Turn a 6-7 quart slow cooker to high.
– In a saucepan, bring the chicken broth to a simmer.
– In a skillet, cook the sausage with the water over moderately high
heat, break up the sausage with a spoon until the water has evaporated
and the sausage is browned (approximately 10 minutes).
– Transfer sausage to slow cooker.
In the same skillet that sausage was browned, melt 3 Tablespoons
butter. Add the onion and cook over moderate heat until translucent
(about 4 minutes). Add wine and cook, scraping any browned sausage left
in the pan until the wine is reduced by half (about 2 minutes). Stir in
the rice and cook until all the wine is absorbed. Scrape the rice into
the slow cooker.
Add the hot chicken broth, zucchini, summer
squash and salt. Cover and cook for 1 hour. Stir the mixture once after
30 minutes. The risotto is done when the rice is al dente and most of
the liquid is absorbed.
Turn off slow cooker.
Stir the spinach into the risotto in the slow cooker until just wilted.
Stir in remaining 2 Tablespoons of butter the 3/4 cup grated
Season with black pepper, top with additional cheese and serve immediately.